Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

被引：0
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作者：
Violeta Ivanova-Petropulos
Silvia Jakabová
Dusko Nedelkovski
Vladimír Pavlík
Želmira Balážová
Ondrej Hegedűs
机构：
[1] University “Goce Delčev”,Faculty of Agriculture
[2] Constantine the Philosopher University in Nitra,Faculty of Natural Sciences, Department of Chemistry
[3] Ss “Cyril and Methodius” University,Department of Viticulture, Institute of Agriculture
[4] Regional Authority of Public Health,Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology
[5] Slovak University of Agriculture in Nitra,Department of Public Health, Institute the Physiotherapy, Balneology and Therapeutic Rehabilitation
[6] University of SS Cyril and Methodius Trnava,undefined
来源：
Food Analytical Methods | 2015年 / 8卷
关键词：
Lead; Cadmium; Wines; Electrothermal atomic absorption spectrometry;
D O I：
暂无
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学科分类号：
摘要：
In this study, electrothermal atomic absorption spectrometry (ETAAS) was used for determination of lead and cadmium in Macedonian white wines. Wine samples, without prior purification, were directly injected into the ETAAS system, using matrix modifiers for Pb and Cd. The standard addition method was used for quantitative analysis of Pb and Cd content. Reliability of the method was verified by determination of selected validation characteristics. The results of the measurements indicated satisfactory precision and accuracy, confirming that the method is accurate and convenient for quantitative analysis. The lead and cadmium concentrations were ranged between 2–28.5 and 0.4–5.69 μg/L, respectively. The levels were below the maximal allowed concentration in wine and compare well with those reported for similar wines from other parts of the world.
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页码：1947 / 1952
页数：5
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